Bring a large pot of salted water to a rolling boil and add the egg noodles. Cook for 5–7 minutes until al dente. Drain and set aside.

In a deep 12-inch skillet, melt 2 tablespoons of butter over medium-high heat. Add diced onion and sauté for 2–4 minutes until translucent.

Stir in chicken pieces, adding chicken bouillon, paprika, salt, and black pepper. Cook for 3–5 minutes until heated through.

Add mixed vegetables to the skillet, stirring until heated through for about 5 minutes.

Add minced garlic and stir for 30–45 seconds until fragrant but not overcooked.

Pour in cream of chicken soup, cream of mushroom soup, and milk. Stir to combine and simmer for 3–5 minutes until heated through.

Add drained egg noodles to the skillet and carefully mix until fully coated in the sauce.

Serve hot, optionally garnishing with fresh herbs.